I’ve researched recipes for smoked pork loin roasts a number of times and after viewing so many variables involved, time, target temp, smoker temp, to marinate or not to marinate – just another reason to stick to what I know and not experiment with this cut. Place roast in an aluminum foil pan and pour apple juice on top. It will be at the pulled pork … As a general rule, take pork out once the internal temperature is 5°F under the desired target temperature. I prefer to use coconut palm sugar in my recipes, but if you don’t have it, substitute turbinado sugar or brown sugar. For those of you that cringed when I said to pull them at 145° this “wrap time” is where the magic happens bringing the roast to a save eating internal temperature and keeping all the flavor and also be the juiciest you can get. We used a two pound loin, and it smoked about two hours. The carryover temperature will keep cooking the meat internally, and the juices will even out and make it even more juicy and tender. Prepare charcoal smoker for indirect smoking 275-300⁰ add Hickory wood chunks to the fire for … or Not To Wrap? Oh, and tomorrow’s and maybe one more days worth of our lunches too, but it’s all good, it’s all very good. Place the pork loin over indirect heat and close the lid. Cook until the deepest section of the pork reaches an internal temperature of 155°F, or about 3 1/2 hours. If you have the option, you can place a pan under the roasts to catch the drippings and to keep the smoker clean(er). According to the USDA, pork is safe to eat when it reaches 145°F. This particular evening it was just the wife and I, so obviously almost nine pounds of pork was going to be a bit much. I usually include it in my Thanksgiving recipes. Smoke your pork loin at about 225–250°F (107–121°C). Cooking time will vary depending on the weight of the pork loin you use. Smoking Your Pork Loin Roast. Don’t have that much time for cooking? Preheat the smoker to 275F. Grill temperature should be set to or try to be maintained at 200°; with this cook, like many others when smoking, it will be done when it hits a specific internal temperature, not by time. You leave it on any more than this and the desired juiciest and tenderness will decrease as the internal temperature increases. Here’s what to do: No butcher shop needed, get to your local big box store and get a big old tube of meat. Grill temperature should be set to or try to be maintained at 200°; with this cook, like many others when smoking, it will be done when it hits a specific internal temperature, not by time. All pork roasts are safe to eat when the internal temperature reads 145 F. At this temperature, the pork is still slightly pink in the center, which may be off-putting to some people. We enjoy a variety of pork cuts on our meat smoker, including pork shoulders, fresh and cured hams, spareribs, baby back ribs, pork tenderloins, pork chops, pork steaks, and bone-in pork loins. I took this opportunity to further tweak my dry rub recipe so I cut the long roast into five different pieces. Roasted pork loin on a traeger pellet grill is a great way to prepare a pork loin roast. You need to pull this pork loin when it hits 145°! We are a Secret community of grilling, meat smoking, barbecuing pitmasters from all across the nation. Smoke the pork loin for approximately 2½ hours (depending on the size of the roast) until the internal temperature reaches 145ºF. The total cook time is roughly 2 hours from once it hits the hot side of the smoker until it’s completely finished. Apply the olive oil, the mustard, the minced garlic and finally the sea salt to all sides. If you wish to cook the rib end of a loin roast to 160 F, there is less risk of chalky textured, dry meat as this portion is naturally fattier. Once internal temperature inside the pork loin hits 145º-150ºF, it’s ready for eating! Adjust the temperature of the grill to 450+. I got my hands on a beautiful Bone In Pork Loin Roast. 1 (3 1/2 to 4 pound) boneless pork loin roast. Pork loins are big tubes of lean meat that have confounded many pitmasters! If you wish to cook the rib end of a loin roast to 160 F, there is less risk of chalky textured, dry meat as this portion is naturally fattier. Check out the step-by-step tutorial video here…. After that it needs to rest for 3 minutes. Place the roast(s) directly on the grate for maximum smoke flavor. Pork loin takes approximately 3 hours to cook. Rub the mixture around, getting it into all the nooks and crannies of the meat. And again…thanks for trusting your meat to the Mad Hunky :{) Reply. Smoke your pork loin at about 225–250°F (107–121°C). on July 8, 2014 by Michelle in Backyard Cooking, ... Hey, part of that roast is some of the loin and BECAUSE BACON. Afraid of putting an expensive pork loin roast on your grill or smoker because you just know it will be tough and dry? It should take about 1 ½ hours to get to an internal of 140 degrees which is perfect for pork loin. Place the pork back on the smoker for an additional 6 hours, or until the roast reaches an internal temperature of 190 degrees. Your pork loin should have an internal temperature of 138 degrees because it will continue to cook for another 15 minutes. This drives the wife nuts because she will want to have the other various side dishes match a “table time”. 1/4 cup, plus more if needed extra. For me, today, possibly because I did slice the huge roast into five separate pieces, it only took 2.25 hours to reach an IT of 145° – I’m glad I started checking right about that time; I was thinking it would be on for about three full hours. Unwrap the pork, and allow to rest for 30 minutes prior to smoking. The lower, slower temps at play in a smoker make hitting your target of 145°F (53°C) easy—the meat temperature isn’t racing up as fast as it can go, so it’s easier to hit the sweet spot. Save my name, email, and website in this browser for the next time I comment. Next, wrap the roast in plastic wrap, or a large zip-lock bag and refrigerate overnight. The final temperature you want to smoke your pork sirloin roast to is 145 degrees F. I recommend pulling the pork off the smoker when it has reached 142 degrees F and allow carryover cooking while it is wrapped in … Pork loin smoked at 225°F to an internal temperature of at 145°F for slicing will take 2 hours. Never going back to gas again! Insert the temperature probe into the meat. This pork loin roast is phenomenal in a sandwich with koleslaw and spicy mayo. All pork roasts are safe to eat when the internal temperature reads 145 F. At this temperature, the pork is still slightly pink in the center, which may be off-putting to some people. Hot Tip Use an instant read thermometer to determine the internal temperature of the pork.